Escarole with Bacon, Dates, and Warm Walnut Vinaigrette

Ingredients

• 5  bacon 
• 7 ounce endive 
• 6  medjool dates diced pitted halved
• 0.3 cup olive oil extra virgin extra-virgin
• 2 tablespoons red wine vinegar 
• 4 servings sea salt fine
• 1 large shallots chopped
• 0.5 cup walnut pieces toasted

Equipment

• bowl
• frying pan
• paper towels
• whisk
• slotted spoon

Directions

1. Combine escarole, dates, and walnuts in large bowl. Cook bacon in medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain.
2. Add bacon to bowl with salad.
3. Discard drippings from skillet; add walnut oil.
4. Place over low heat.
5. Add shallot; sauté until soft, about 3 minutes.
6. Remove skillet from heat; add vinegar and whisk to blend. Season vinaigrette with sea salt and black pepper. Gradually add warm dressing to salad, tossing to coat. Divide among plates.